By Kate Dudek
Ingredients:
2 skinless, boneless chicken breast halves
1 ¼ cups Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sub-dried tomatoes, packed without oil, chopped
1 (1 pound) load focaccia bread, cut into 1/2-inch thick slices
¼ cup olive oil
Directions:
Place the chicken and 1 cup salad dressing in a bowl. Cover, and marinate at least 3 hours in the refrigerator.
Preheat the grill for high heat.
Lightly oil the grill grate. Discard dressing used for marinating, and grill chicken 7 minutes per side, or until juices run clear. Cool and shred.
In a large bowl, mix the cooked chicken, spinach, feta cheese, sun-dried tomatoes, and remaining dressing.
Brush the focaccia bread with olive oil, and cook 1 minute per side on the prepared grill, or until lightly toasted. Place portions of the chicken mixture on the toasted focaccia to serve.
Ingredients:
2 skinless, boneless chicken breast halves
1 ¼ cups Italian salad dressing, divided
4 cups fresh spinach, torn
1/3 cup crumbled feta cheese
8 sub-dried tomatoes, packed without oil, chopped
1 (1 pound) load focaccia bread, cut into 1/2-inch thick slices
¼ cup olive oil
Directions: